Any commercial beers that use Nottingham?

[tiredofbuyingbeer]

Is Notty exclusively used by homebrewers, or are there any commercial beers that use it?

Relatedly, anyone know its history? Whence was it cultured?

 

[Hanglow]

Lots do here, for example

Williams Bros
Traquair House

Danstar mentioned it's a single culture from a multistrain yeast, no idea of the original source though. The biggest nottinghamshire breweries I can think of are/were Hardy&Hansons and Shipstones. However the name might be unrelated - see some of the naming of the WL liquid cultures don't make any sense

 

[MaryB]

My favorite yeast for my "English" style ale. That is probably not really English but hey who cares, it is tasty stuff!

 

[ChelisHubby]

Beware Nottingham yeast is a aggressive beast that does make great beer. just keep it cool say 62 - 65.

 

[woo_pig]

Everytime i drink a beer with notty i get heartburn. Does anyone know why?

 

[jwalk4]

Everytime i drink a beer with notty i get heartburn. Does anyone know why?

Remember the book, "If you give a mouse a cookie?"
Nottingham works the same way: if you have a beer, you might want some chicken wings to go with it!

 

[AZCoolerBrewer]

I used notty for a Christmas beer. That $hit turnt. An unexpected 13%. Came up thin, but wasn't bad clean and easy drinkin'.

 

[FlyDoctor]

Meantime from Greenwich England...discusses by the brewer on a Can you Brew It episode

 

[tiredofbuyingbeer]

OK, so Meantime, William Bros, and Traquair House. Were these breweries using Nottingham for a long time, or did they pick up Nottingham after it had become popular among homebrewers?

I'm just trying to figure out if this yeast has a history outside of its popularity among homebrewers. Which is a cool history in itself, but I wonder how far back it goes. I have some idea of the sourcing of a lot of other kinds of yeast: Chico, Whitbread, Conan, Pacman. But what about humble Nottingham?

 

[Dcpcooks]

It was cultured from older British yeasts. I use it for RIS and it's a beast during active primary. One the colder side it's relatively clean. A little warmer and I get a little fruit notes. I've been mixing it with Thames valley from wyeast for my last few batches of stout. I like Thames flavor profile better but not many yeasts can rip through a 1.130 wort like Notty can. Just make sure you have lots of head space or expect to loose some wort to blowoff.

 

[MaryB]

Yup I have a gallon of head space in my bucket and have had Notty blow off!

 

[Dcpcooks]

Yup I have a gallon of head space in my bucket and have had Notty blow off!

Right, we make a big stout and still get blowoff with a 12 gallon batch in a half barrel conical. The first time I made it I lost 3 gallons in a 15 gallon batch, the blow off bucket of star San was fermenting on that batch! LolView attachment ImageUploadedByHome Brew1492965179.069269.jpg

 

[MaryB]

Glad it wasn't me cleaning up that fruit fly haven LOL